Scrambled, fried, boiled, poached. I love cooking eggs! They’re so yummy and very filling. Plus, they’re cheap. We all know I love cheap things. I really like finding new ways to cook eggs. Around here, sometimes things are so busy that I don’t have the time to stand over the stove and cook eggs, keeping a watch so they don’t stick. When that’s the case, I make baked eggs. They’re quick, easy, and delicious. Try them sometime when you’re pressed for time but don’t want to eat ANOTHER granola bar.
Here are the things you’ll need for this venture. Eggs (duh), half and half, salt, pepper, and dill. I used dill but you can use whatever herb floats your boat. Sometimes I just use salt and pepper. Sometimes I go crazy and use my favorite spice, cumin.
Insert rant – please buy a pepper grinder. I’m serious people. Buy one. They are in the spice section of the grocery store. It will change how you feel about pepper. You’ll use it every day. You’ll put it on pancakes you love it so much. End of rant.
This is a ramekin. It’s great for individual servings of things. I love mine! You can find them at just about any store with a cooking section. Or you can just wait and buy some at a yard sale from some poor soul who got them for their wedding and thought they were for cereal. You’ll probably only pay $.25.
For this recipe you can make as many servings as you want. You want two eggs? Use two ramekins. You want a dozen eggs? Knock yourself out.
I greased each ramekin with cooking spray, but you could use butter if you wanted to. I love Paula Deen. I love butter. Break one egg into each ramekin. Top with 1 tablespoon of half and half. You could use milk or cream, or even sour cream. I probably wouldn’t use strawberry yogurt though. Sprinkle with salt, FRESH pepper, and dill or your desired spice.
Put into a 350 degree oven for about 20 minutes. Cooking for 20 minutes will lead to a hard cooked center. I have to have hard cooked centers. Runny eggs make me want to runny away. If you wanted a softer center, you could certainly bake for less time.
You’re done! They’re delicious! Dig in…….add toast.
Making these for in the morning .:)
Yummy! We’re having pancakes. 🙂
Oh, nummy! I’m going to try this with Ranch seasoning and a little cheddar on top.
You make my belly growl.
Hi there! Just curious, why add the half and half? Will the egg dry out otherwise?
(I’m still going to make this as is because its easy and awesome, I’m just being curious).
🙂
I like the creaminess it gives. 🙂 You could leave it out if you like.
I’ve been making this for about a year now, and have added vegetables. I like tomatoes, spinach, and mushrooms chopped up in mine. I also put a little butter in there. Sometimes I’ll cut up some turkey bacon in it, too. Delicious! And a great way to get some veggies in at breakfast!
Yum! We love turkey bacon!
First off- I love eggs. I especially love scrambled eggs. But in the mornings, who has time to stand over the stove, wisking and stirring and scraping? This is fix it and forget type thing- throw it in the oven, go get dressed. Or sleep more. Guess which I did?
Second, have you ever tried huevos rancheros, or (less exotic sounding, but still good), Western omelets? I just tried a take on them with this baked egg recipe and it works so well! I put black beans on the bottom of the ramekin, then a layer of black bean, corn, and tomato salsa (can you tell I like black beans?), then the egg on top of that. I baked it for the same amount of time, but sprinkled sharp cheddar cheese on top for the last little bit. Can’t wait to try more variations… spinach and feta next??
We usually just go plain….but I do like huevos rancheros – I make Pioneer Woman’s version. 🙂 Good variation ideas!
I can’t wait to try these. Now all I have to do is tackle the cabinet to find them little dishes without all that stuff falling on my head.
That’s a big task. 🙂
OMGosh these sound totally nom!